Three Cheese Macaroni

Comfort Food: Lasagna

BBQ Grilled Cheese

Pork Sandwiches

A dedication to Ice Cream Month

Monday, July 26, 2010

The July Daring Bakers' challenge was hosted by Sunita of Sunita's world - life and food. Sunita challenged everyone to make an ice cream filled Swiss roll that's then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home. I always like an excuse for some ice cream. I must admit - I did take some short cuts with this recipe and I will explain when and where, below. I hadn't intended on taking short cuts until I realized I would have been wasting valuable cream/ice cream if I hadn't. So believe me, it was all in good measure (pun intended).

For the Swiss rolls
6 medium eggs
1 cup sugar
6 T flour
5 T cocoa powder (sift with flour above) - here, I actually used my cinnamon/sugar mixture from King Arthur Flour for a different flavor.
2 T boiling water

For the filling
2 cups whipping cream
1 tsp vanilla extract
5 T sugar

Preheat the oven to 200*F. Lay a Silpat on a large cookie sheet with edges. If your pan isn't large enough, have two pans ready.  In a large mixing bowl, add the eggs and sugar and beat until very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds. Add the flour mixture in three batches and fold in gently. Fold in the water.  Pour the dough over the baking sheet and spread it out evenly (if using two pans, disperse equally). Place a pan in the center of the pre-heated oven and bake for about 10-12 minutes or until the center is springy to the touch.

Spread a kitchen towel on the counter and sprinkle a little sugar over it.  Turn the cake on the towel and peel away the Silpat or baking paper. Trim away any crisp edges.

Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down (repeat the same for the second roll if you have two).

Mix together the vanilla, sugar and cream until very thick. Once cooled, open the roll(s) and spread the cream mixture, making sure it does not go right to the edges. Roll the cake(s) up again, this time without a towel. Wrap in plastic wrap and chill in the fridge until needed, seam side down.

Vanilla Ice Cream
2 1/2 cups whipping cream
1 tsp vanilla extract
1/2 cup sugar

In a mixing bowl, add the cream, vanilla and sugar and whisk lightly until everything is mixed together. Pour into a freezer friendly container and freeze until firm around the edges. Remove from the freezer, beat until smooth and return to the freezer. Do this 3-4 times and then set completely.

Chocolate Ice Cream
This was actually cinnamon ice cream for me. I admit, this is where I cheated - I had way too much vanilla ice cream, so I decided to take the extra and add the cinnamon to it. It taste wonderful and worked out perfect.

Hot Fudge Sauce (the best part)
1 cup sugar
3 T cocoa powder
2 T corn starch
1 1/2 cup of water
1 T butter
1 tsp vanilla extract

In a small saucepan, whisk together the sugar, cocoa powder, corn flour and water. Place the pan over heat, and stir constantly, until it begins to thicken and is smooth (for about 2 minutes).  Remove from heat and mix in the butter and vanilla. Keep aside to cool.

Finally - Assemble the Bombe!
1. Cut the Swiss rolls into 20 equal slices
2. Cover the bottom and sides of the bowl in which you are going to set the dessert with plastic wrap
3. Arrange the slices in the bowl as close to each other as possible. You are creating the outside of the bombe at this point. Cover the bowl with plastic wrap and freeze until the slices are firm (at least 30 minutes).

4. Soften the vanilla ice cream. Take the bowl out of the freezer, remove the plastic wrap cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. [I added strawberry slices at this point, feel free to experiment here.] Cover the bowl with plastic wrap and freeze for another hour.

5. Add the fudge sauce over the vanilla ice cream, cover and freeze for yet another hour.

6. Soften the chocolate (or cinnamon) ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for 4-5 hours (I know, it seems like forever to wait. I'm sorry.)
7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
8. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot it is in your house. Slice with a sharp knife, dipped in hot water.

9. Devour.


shelley c. said...

Great job with your bombe! Your swiss rolls rolled up so nicely, and I love the addition of the berries into the completed dessert. I have to say - I love that photo where you can see the vanilla ice cream up the sides, the strawberries in the middle, and the fresh fudge poured over those - scrumptious! Great work on the challenge.

July 26, 2010 at 10:17 PM
sadaf said...

hi, alise
great job looks scrumptious and i agree with you fudge sauce was the best part of this challenge.
keep writing and sharing cheers

July 27, 2010 at 8:52 AM
Rochelle said...

Your swiss rolls came out great! I love the strawberry layer!

July 27, 2010 at 9:00 AM
Yasmeen said...

Love the cinnamon sugar replacement,awesome job :D

July 27, 2010 at 10:13 AM
Ruth H. said...

Your ice cream looks so creamy!! I would love to take a spoonful...! Great job on this challenge! I think the addition of strawberries and the change to cinnamon ice cream makes this into a sundae - fabulous!

July 27, 2010 at 12:16 PM
Lisa said...

Gorgeous bombe, both cut and uncut. Love the cinnmaon sugar idea! Oh, and your Swiss Roll is absolute perfection!

July 28, 2010 at 3:13 AM
Lindsey said...

WOW. This looks a-MA-zing! This is what I want for my next birthday cake, except with chocolate instead of cinnamon. Wow. Awesome work! :)

August 1, 2010 at 1:31 PM
Alise said...

Thanks everyone for the fabulous comments. By the way it looks (*cough* Lindsey *cough) I will be making another one of these delights!

August 3, 2010 at 12:39 PM
Kelly said...

Don't forget about your co-workers!

August 6, 2010 at 9:21 PM

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